Ingredients
Chocolate Cake
- 160 g all-purpose flour
- 224 g granulated sugar
- 21 g Dutch process cocoa powder
- 21 g black cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150 g whole milk (room temperature)
- 100 g neutral oil
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 75 g freshly brewed hot coffee or espresso
Dark Chocolate Mousse
- 227 g dark chocolate
- 283 g heavy cream (divided: 170 g and 113 g)
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
Dark Chocolate Ganache
- 150 g heavy cream
- 85 g dark chocolate
Instructions
- Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C) and line a 9-inch square pan with parchment paper. Soak cake strips in ice water for lining. In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, whisk the milk, neutral oil, eggs, and vanilla extract until everything is combined.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, whisking until just combined. Then stir in the hot coffee or espresso until fully incorporated.
- Bake the Cake: Pour the batter into the prepared pan. Wrap the soaked cake strips around the outside of the pan to prevent overbaking the edges. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean and the cake pulls away slightly from the sides.
- Cool the Cake: Let the cake cool completely in the pan. Once cooled, cover with plastic wrap and set aside until assembly.
- Make the Dark Chocolate Mousse: Place the dark chocolate in a medium bowl. In a small saucepan, heat 170 g heavy cream to a simmer (about 190°F), then pour over the chocolate and stir until smooth. Whisk in the egg, vanilla extract, and salt until fully combined.
- Whip Remaining Cream: In a separate bowl, whip the remaining 113 g heavy cream using an electric mixer until stiff peaks form.
- Fold and Chill Mousse: Gently fold the whipped cream into the chocolate mixture using a rubber spatula until fully blended. Pour the mousse into a shallow dish, cover tightly with plastic wrap pressed on the surface, and chill for at least one hour.
- Assemble the Cake: Line a pullman pan with parchment paper. Cut the cooled cake in half horizontally, then cut each half into two layers, making four layers total (about 9 x 5 inches each). Trim edges to fit if necessary.
- Layer Cake and Mousse: Place the first cake layer in the pan. Using a 3 tbsp cookie scoop, dollop about 4 scoops (1/3 of mousse) evenly over the cake. Repeat layering cake and mousse until all layers are used.
- Prepare the Dark Chocolate Ganache: Heat 150 g heavy cream in a small saucepan to a simmer (about 190°F), then remove from heat. Add 85 g dark chocolate and stir until smooth.
- Finish the Cake: Pour the warm ganache evenly over the cake layers and spread to cover. Refrigerate the cake uncovered for at least two hours before serving to allow it to set perfectly.
Notes
- Make sure all eggs and milk are at room temperature for better batter consistency and rise.
- Wrapping the cake pan with soaked cake strips helps the cake bake evenly without overcooked edges.
- Cooling the cake completely before assembly prevents the mousse from melting.
- Use high-quality dark chocolate for the best flavor in mousse and ganache.
- Whip heavy cream to stiff peaks to ensure a light and airy mousse texture.
- The cake can be made a day ahead and refrigerated airtight.
- For easier slicing, chill the assembled cake thoroughly before cutting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
